Directions

In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.

Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.

To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.

Cook's Notes

A can of pineapple is used for both the pork (the juice for the glaze) and the white rice (the chunks).